Pineapple Jalapeno BBQ Chicken Kabobs
I would have added more words to the title of this recipe, but they didn’t fit. I would have added ‘spicy,’ ‘soy sauce,’ ‘veggie,’ and maybe even ‘amazing.’ I have to admit I’m not a total kabob person. I can’t really explain why…except that I maybe feel like they’re pointless. Generally you can eat the exact same thing without having to chop everything up and put it on a stick. BUT, these are different. Because with these, in each bite you get a burst of super flavorful BBQ chicken, sweet juicy pineapple, and spicy jalapeno – a bite that’s hard to achieve anywhere else (except maybe a pizza). It’s worth it here to chop it into bits and put it on a stick. The flavor combo is perfect and it screams SUMMER’S HERE!! Always a nice reminder.
- 1/2 cup soy sauce
- 1/3 cup honey
- 1/4 cup sweet BBQ sauce (I used Sweet Baby Ray’s)
- 1/4 cup olive oil
- 1 tablespoon Sriracha
- 2.5 lb boneless skinless chicken breasts, cut into 2-inch pieces
- ground black pepper
- 1 red bell pepper, chopped into large pieces
- 1 sweet onion, chopped into large piece
- 2 jalapenos, cut into rings, seeds and veins removed
- 1 pineapple, cut into large chunks
Season the chicken with pepper. Prepare the marinade in a ziploc bag, add the chicken and marinate for at least 1 hour (I did about 3). Heat the grill to medium high. Place all the veggies (bell pepper, jalapeno and onion – not pineapple) in a bowl, splash with a couple tablespoons of water and S&P, drizzle with a bit of olive oil, cover and microwave for 3 minutes. This is important, because otherwise the veggies won’t get done by the time the chicken is done on the grill. A fatal flaw of kabobs.
Prepare the kabobs, alternating chicken, pineapple, jalapeno, bell pepper and onion. Discard marinade. Lightly oil grill grates. Grill kabobs about 4 minutes per side or until done.